Lemongrass Chilli Butter Clams

I’m sad. The end.

No, I’m kidding. About the “the end” part I mean. I am truly sad though. The supermarket where I do grocery shopping used to have aquariums where they display life shellfish for sale. I think I posted a picture of it here. But now, IT’S GONE!!! No more aquariums, no more fresh shellfish, no more seafood extravaganza dinneramas.

I’m genuinely sad people. I hope they bring the aquariums back once they’re done refurbishing the place. Sigh. In honour of the missing shellfish aquariums, I’d like to share with you good people a simple recipe I use for these glorious molluscs. I keep them simple in general because they are really sweet when fresh and I don’t want to mask that with an overload of other irrelevant ingredients.

Although, I’m not sure what these clams are called. On the labels, they’re called Kepah but they look different from the kepah I cooked before this. Research tells me that these are more like Butter Clams aka Saxidomus gigantea. No matter. They were delicious.

Lemongrass Chilli Kepah 2

Gigantea they are.

To make this simple stirfry, we need butter clams, ginger, garlic, lemongrass, dried chilis, coriander, mirin, Worcestershire sauce, soy sauce & vinegar.
Lemongrass Chilli Kepah 1

Always prepare your ingredients before a stirfry. It happens really quickly.
Lemongrass Chilli Kepah 3

Begin by sauteing the aromatics until they become… well, aromatic. Then add in the rest of the ingredients & cook until the clams open up!
Lemongrass Chilli Kepah 4

Always remember that clams that don’t open are not good anymore.
Lemongrass Chilli Kepah 5

The clams released a lot of nectar. I like to think of it as clam broth. So good over rice.
Lemongrass Chilli Kepah 6

Perfect complimentary flavours. 
Lemongrass Chilli Kepah 7

My love affair with shellfish shouldn’t end, right? I’ll keep a look out and seriously hope the aquariums come back.

I’m starting to have withdrawal symptoms.  We need more shellfish!


“Let us hold fast the profession of our faith without wavering; (for He is faithful that promised;)” (Hebrews 10:23)

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Lemongrass Chilli Butter Clams
Prep time
Cook time
Total time
Recipe type: Main, Seafood
Cuisine: Asian
Serves: 4
  • 1 kg (2.2 lbs) Butter Clams
  • 2 tbsp Oil
  • 4 slices Ginger
  • 2 cloves Garlic, minced
  • 4 stalks Lemongrass (white parts only)
  • 2 dried Chilies
  • a handful Coriander, chopped
  • 1 tbsp Mirin
  • 2 tbsp Soy Sauce
  • 1 tsp Cider Vinegar
  • 1 tsp Worcestershire Sauce
  1. Sort through clams. If it is open before cooking, discard. If it is close after cooking, discard. Wash well.
  2. In a large pan, heat up oil.
  3. Saute ginger, garlic, lemongrass, chilies & chopped coriander stalks until fragrant, about 1-2 minutes.
  4. Pour in mirin, soy sauce, vinegar & Worcestershire sauce and bring to simmer. Taste to adjust seasoning.
  5. Toss in clams. Stir around. Cover the pan for 2 minutes.
  6. Begin removing open clams. Once all are removed, pour juices over cooked clams.
  7. Garnish with coriander leaves.
  8. Serve hot!


  1. Wow, I love all the flavors in here, just fabulous!

  2. Clams are one of my favorite shell fish! The lemongrass, ginger, and garlic sound so delicious with the clams. I think it is about time for me to cook clams with asian ingredients!

    • I love shellfish so very much too! The lemongrass and ginger somehow brings out the sweetness of the clams. Worth trying. 🙂 Thanks for popping by!

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